Stuffed Leg of Goat*

1 hind leg of goat
Freshly ground black pepper to taste
Fresh parsley
6 brined black olives, pitted
1 tsp minced garlic
2 T chopped onion
1 T bread crumbs
1 tsp olive oil
1/4 C Swiss chard, centers removed
Plum Red Wine Glaze

Debone the leg of goat, leaving about 1 or 2 inches of bone below the bottom joint. Butterfly and fan the meat. Cover with plastic wrap or waxed paper and pound with a wooden mallet, shaping the meat into a square. Season to taste with pepper and parsley. Blend the olives, garlic, onion, bread crumbs, oil, pepper to taste, and Swiss chard in a food processor for 30 seconds. Spread over the square of meat; roll up the meat. Make slices or cuts on the broad side of the meat opposite the skin. Tie it into shape. Season with pepper and chill.

Place the meat in a cooking bag and bake at 450° for 20 minutes, or to desired doneness. Serve with Plum Red Wine Glaze.